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Dragon Phoenix Restaurant
龙凤大饭店

dragon phoenix restuarantIf you like chili crab and enjoy tossing Yu Sheng  鱼生 during Chinese New Year, then you must visit the restaurant whose chef began it all; The Dragon Phoenix Restaurant, 龙凤大饭店.

The Dragon Phoenix Restaurant is a unique establishment that has been generating culinary cultural capital for Singapore and Chinese communities around the world.

In 1960s, Master Chef Hooi Kok Wai created a series of dishes that became standard dishes in the Singapore culinary landscape. These dishes include the Singapore's first Chili Crab, Phoenix Spring Chicken, Yam Basket, and Kyoto Pork Ribs.

The Chilli Crab has since achieved iconic status as the symbol of Singapore food, often promoted and presented in tourist brochures. To most tourist and business travelers, the Chilli Crab is a “must-try” when they visit Singapore.

In another spectacular achievement, Master Chef Hooi Kok Wai and his three Master Chef friends, (the late Mr. Tham Mui Kai, Mr. Sin Leong, Mr. Lau Yoke Pui) known as the four Heavenly King chefs, created a dish that became a unique culinary culture of Singapore.  Apparently, the dish went beyond the nation’s boundary and can be found in many parts of the world.

This new creation is named the "Lunar New Year Raw Fish" or yusheng 鱼生. It was inspired by the Cantonese custom of consuming raw fish strips during the Chinese New Year. The four great Master Chefs drew on traditional cultural practice, fused it with the social aspirations, laced it with cultural symbolism and the result was a highly successful dish; the Yusheng.  Yusheng is consumed all over Singapore and many Chinese communities around the world during the Chinese Lunar New Year. Many companies, local and multi national corporations, will organize a Yusheng party for their staff and corporate clients during the Chinese New Year season to usher in a brand new year.

Today, the Dragon Phoenix Restaurant continues to innovate and has won numerous awards for their high level of culinary excellence. They offer their signature dishes all year round and have wedding and banquet packages for festive and corporate occasions.

Also available are festive food items such as moon cakes during the Mid Autumn and of course the Yusheng during Chinese New Year.  

The chefs at the Dragon and Phoenix Restaurant pay careful attention to every detail to ensure that every dish is a masterpiece. The cooking oil used in the Dragon and Phoenix Restaurant is sourced from Sime Darby Edible Products, the only edible oil refinery in Singapore.

With such a rich and unique legacy, it means that when you dine at Dragon and Phoenix Restaurant, you not only enjoy fine food but also the culinary heritage that produces each dish.

When you host business dinners or family gatherings, bring your guest to Dragon and Phoenix Restaurant to enjoy signature dishes that has shaped the culinary culture in Singapore.

龙凤大饭店
Dragon Phoenix Restaurant (Clarke Quay) Pte Ltd 

177A River Valley Road #06-00 Novotel
Clarke Quay Singapore (Liang Court)Singapore 179031
Tel: (65) 6339 3368
Fax: (65) 6339 3383
Website: www.dragonphoenix.com.sg

Operating Hours: 
Mondays to Saturdays
Lunch: 1100hrs to 1500hrs
Dinner: 1800hrs to 2300hrs

Sundays & Public Holidays
Lunch: 1000hrs to 1600hrs
Dinner: 1800hrs to 2300hrs

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dragon phoenix restuarant
Dragon Phoenix Chili Crab
dragon and phoenix
Phoenix Spring Chicken
dragon phoenix
Yam basketdragon phoenix
4 Master Chefs who invented the Yushengdragon phoenix
 dragon phoenix
Yu Sheng 鱼生